Quick recipe finder Crispy root vegetable skewers
By Maria Elia From Saturday Kitchen
Ingredients
- 2 large parsnips
- 2 sweet potatoes
- 1 large celeriac
- 1 large potato
- vegetable oil for frying
- salt to season
Method
Peel the vegetables and discard the skins.
Using the peeler, peel the vegetables lengthways to make wafer thin vegetable chips.
Peel the parsnips until you reach the tough inner core.
preheat vegetable oil to 175C/325F.
Thread each of the separate flavours onto the wooden skewers to cover the top 10cm/4in.
Deep fry each flavour in batches until crisp and golden.
Drain onto absorbent paper and sprinkle with salt.
Related Recipes
Somerset chicken casserole with sage dumplings